On it is a star-shaped cake Against the background of flickering lights from the Christmas tree is a table. On it is a star-shaped cake. A woman sprinkles powdered sugar on top of a cake.

Yeast baking+dessert

Christmas star with jam

Prep Time: 30 min / Cook Time: 35 min / Total Time: 1 hr 5 min

This is one of the most beautiful and unique desserts that are just amazing for Christmas gatherings at home with friends and family! Light, soft, and fluffy star bread stuffed with jam is wonderful. The perfect holiday treat to enjoy with your loved ones this holiday season!

Author and photographs: Olga

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The filling in this recipe you can easily change to - butter with cinnamon and sugar or poppy seeds and sugar or even pesto - if you want - in short - easy to change to your preference - because there is little sugar added to the dough - this recipe is fantastic easy to adjust to your preference from sweet to meaty options.

Directly kneading and working with the dough is not enough. This a recipe for those who like to spend time at home with their family - while making a pie, you only need to knead the dough occasionally, the yeast will do the rest of the work for you.

Christmas star with jam

Yield: 16 piece

Ingredients

Dought:

100 ml milk
1 egg
20 gr sugar
8 gr fresh yeast (2.5 gr dry)
250 gr flour
3 gr salt
30 gr butter

Filler:

350 gr jam (I have from the orange peel)

Instructions

Mix milk, yeast, and sugar, half the flour, mix and wait for bubbles to appear - this will mean that your yeast is alive and ready to work. It's time to add eggs, salt, and flour and knead the dough.

When the dough is completely combined, add soft butter in pieces and knead until smooth (7 minutes in a food processor).

The finished dough will be soft and easy to stick to your hands. Leave the container with the dough to stand on the table for 30 minutes.

Then knead and put in a warm, damp place (I put the dough in the oven with a glass of boiling water) for 1.5 hours - until doubled.

Knead the dough and put it back to proofing for another 1 - 1.5 hours.

Take the dough out and divide it into three equal pieces. Cover the table with vegetable oil.

Roll out each circle of dough into a circle with a diameter of approx. 22-25 cm. Put 1/2 of the jam on the first disk of the dough, not reaching the edge by about 1 cm. Place the second disk and the second part of the jam on it. Cover with a third disk of dough and pinch the edges. We put a glass in the center of our pie - this is such a measure - to where we will make cuts.

Now, with culinary scissors or a knife from the edge to the center, divide the cake into 4 parts, then divide each of them in half and each of the resulting ones in half again. You will get 16 cuts to the center. Take two strips side by side and twist them twice away from each other. Connect the ends (I forgot to do this). Repeat the same with every 2 adjacent strips.

Cover the STAR with a towel and leave it to proof for 1-1.5 hours.